Roast Turkey with Corn Bread Stuffing
Start a new tradition with a sage-and-oregano corn bread stuffing for roast turkey. If time is too tight to make Corn Bread Loaf, buy corn bread at a local bakery; you'll need 3 lb (1.5 kg).
Servings: 8 (with enough left over for 8 more servings).
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 821 |
| pro | 77 g |
| total fat | 38 g |
| sat. fat | 15 g |
| carb | 37 g |
| fibre | 2 g |
| chol | 286 mg |
| sodium | 1.055 mg |
| % RDI: | - |
| calcium | 16% |
| iron | 44% |
| vit A | 19% |
| vit C | 32% |
| folate | 18% |
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1 turkey, about 15 lb (6.75 kg )
2 tbsp (25 mL) butter, softened
1/2 tsp (2 mL) each dried sage and oregano
1/4 tsp (1 mL) pepper
corn bread Stuffing:
1/4 cup (50 mL) butter
4 stalks celery, chopped
2 onions, chopped
1 each sweet red and green pepper, chopped
2 cloves garlic, minced
4 tsp (20 mL) each dried sage and oregano
1 tsp (5 mL) each ground coriander and chili powder
1/2 tsp (2 mL) salt
1 corn bread loaf
2 cups (500 mL) chicken stock
Gravy:
1/3 cup (75 mL) all-purpose flour
2-1/2 cups (625 mL) chicken stock
1/2 cup (125 mL) dry white wine
1/4 tsp (1 mL) each salt and pepper
Preparation:
Corn Bread Stuffing: In large skillet, melt butter over medium-high heat; cook celery, onions, red and green peppers, garlic, sage, oregano, coriander, chili powder and salt, stirring often, for 10 minutes or until onions are softened.
Meanwhile, cut corn bread into small cubes; place in large bowl. (You should have about 18 cups/4.5 L.) Add pepper mixture; toss to combine. (Stuffing can be prepared to this point, cooled, covered and refrigerated for up to 1 day.) Drizzle with stock, tossing to moisten.
Remove giblets and neck from turkey. Rinse turkey under cold water; pat dry inside and out. Fill body cavity loosely with stuffing; skewer opening closed. Repeat with neck cavity; fold neck skin over stuffing and skewer to back. Wrap remaining stuffing in foil; set aside in refrigerator. Tie legs together with kitchen string. Twist wings backward under back. Place, breast side up, on greased rack in roasting pan. Blend together butter, sage, oregano and pepper; rub over turkey. Tent loosely with foil, dull side out, leaving sides open.
Roast turkey in 325°F (160°C) oven, basting every 30 minutes, for 3-1/2 hours. Remove foil. Place reserved wrapped stuffing in oven alongside pan. Roast, basting turkey once or twice and opening packet of stuffing for last 10 minutes of cooking, for 45 to 60 minutes longer or until meat thermometer inserted into thickest part of thigh registers 180°F (82°C) and juices run clear when turkey is pierced. Transfer to large warmed platter; tent with foil and let stand for 20 minutes before carving.
Gravy: Meanwhile, skim off fat in roasting pan. Using wooden spoon, stir flour into pan; cook, stirring, over medium heat for 1 minute. Gradually whisk in stock and wine. Add salt and pepper; bring to boil, stirring to scrape up brown bits from bottom of pan. Reduce heat and simmer, stirring often, for about 5 minutes. Strain into warmed gravy boat.
Additional Information
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Tip: To thaw frozen turkey: Let thaw in original wrapper on tray in refrigerator for 5 hours per pound (500 g). Or cover turkey (in original wrapper) with cold water, changing water occasionally, for 1 hour per pound (500 g).
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